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I’ve been craving chocolate cake and all kinds of cupcakes lately, and trying really hard not to eat them too much. I have to admit, while I like muffins and they are always good in their own right for certain situations, they are still always just muffins. A muffin is like a cupcake’s annoying little brother. Until these ones. These ones have chocolate chips in them and are so light and fluffy and delicious. And have chocolate chips in them. Need I say more?

These are a perfect morning treat with a cup of coffee, or an afternoon pick me up. They’re best after being reheated in the toaster oven for a few minutes to warm them through right before eating. I may have also turned them into complete dessert by sticking one in a mug and cutting an X in the top and sticking more chocolate inside (or a whole Trader Joe’s chocolate peanut butter cup) and then microwaving it for a few seconds. Yum. I may have had multiple ones of these for the last few days in a row. I wonder if three chocolate chip muffins in one day is really better than eating a cupcake? Somehow I worry it may not be…

This recipe is from Little Sweet Baker and I did not alter it at all when I made these. I may play around with it a bit just to see what else can be done with these, but for now her recipe is quite perfect for a wonderful, fluffy chocolate chip muffin.

Mix the flour, baking powder, baking soda, salt and chocolate chips in a large bowl.

Whisk together melted butter, sugar, eggs, milk and vanilla and then add it to the dry ingredients. Gently fold together until JUST combined.

Pour into muffin cups (it will fill them all right to the top) and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13 minutes. Let cool for about 5-10 minutes but take them out of the pan before they have completely cooled so they don’t stick.

Last week Jessica Merchant from How Sweet It Is, my favorite blog ever, came to Boston for a book signing of her brand new cookbook Seriously Delish. I have never bought a book as soon as it came out until this one- I made the Mr order it for me like the week it came out. I’ve been reading through the whole thing cover to cover like a novel, which I’ve also never done before with a cookbook. But there’s a little blurb to read with each recipe and it’s almost like getting a mini blog post on every single page.

Anyway, last week I went to see the writer and had her sign my book! I figured after that I couldn’t wait any longer to make one of the recipes, even if I hadn’t finished reading through the whole thing yet. Deciding what to make was the hard part. Glancing through the pages I had already read, I stopped today on the brown butter banana bread. Today was one of those days where I woke up feeling exhausted already and had a lot of trouble getting motivated. The windows were still open, but it was super windy and had a fall chill to the air. I was in the mood to be cozy and have the house smell nice. Also I didn’t want to have to go to the store to get any ingredients I wouldn’t already have. Banana bread seemed perfect. I had everything I needed and it was a perfect excuse to use up all bananas I keep sticking in the freezer as they turn brown.

I ended up only using three bananas. The recipe says to use about four mushy bananas, or about 1 1/4 cup. I had over 1 1/4 cups with only three bananas (I don’t know if this was partly because I was too impatient to let them totally defrost and the iciness added a bit of volume, or what, but it came out perfect). I also added a little extra cinnamon because I was in a cinnamony mood. The bread came out nicely. Not dry at all, very moist, but not overly moist and mushy which sometimes happens to me with banana bread.

All in all, a great success for my first recipe from Seriously Delish. I can’t wait to make another one!

2 In a large bowl, whisk together the browned butter and brown sugar. Once it is combined, stir in the coconut milk, bananas, eggs, and vanilla extract. In a small bowl, whisk together the four, baking soda, salt, and cinnamon.

3 Add the dry ingredients to the wet and mix them with a large spoon until just combined. Pour the batter into the greased loaf pan. Bake the bread for 60 to 65 minutes, rotating the pan once during the cooking time. Remove the bread from the oven and let cool in the loaf pan for 20 minutes, Gently remove the bread and place on a cutting board or counter lined with parchment paper. Let cool completely before cutting. <- Yeah right!